WO2018058801A1 - 一种高分散性植物蛋白及其制备方法 - Google Patents

一种高分散性植物蛋白及其制备方法 Download PDF

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WO2018058801A1
WO2018058801A1 PCT/CN2016/110210 CN2016110210W WO2018058801A1 WO 2018058801 A1 WO2018058801 A1 WO 2018058801A1 CN 2016110210 W CN2016110210 W CN 2016110210W WO 2018058801 A1 WO2018058801 A1 WO 2018058801A1
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protein
highly dispersible
vegetable protein
glutaminase
protease
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崔春
相欢
卢慧茵
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South China University of Technology SCUT
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South China University of Technology SCUT
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Priority claimed from CN201610864092.7A external-priority patent/CN106434799A/zh
Priority claimed from CN201611064339.3A external-priority patent/CN106490298B/zh
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P21/00—Preparation of peptides or proteins

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  • the invention relates to the technical field of processing vegetable proteins, in particular to a highly dispersible vegetable protein and a preparation method thereof.
  • plant proteins have become increasingly popular due to their natural, high nutritional value and unique health benefits.
  • most of the plant proteins have poor solubility and poor dispersibility, which limits their application range.
  • soy protein isolate products are basically highly gelatinous and are only used in enema products, while the distributed functional soy protein for brewing drinks is basically imported.
  • the earth limits the use of soy protein in the food industry, especially the vegetable protein beverage industry.
  • soy protein isolate is obtained by alkali extraction, acid precipitation, neutralization, sterilization, and spray drying, and poor dispersibility is a major reason for limiting the application of soy protein in protein-based foods.
  • poor soy protein dispersibility researchers at home and abroad have made more attempts.
  • Chinese patent 200910146906.3 discloses a preparation method of high-dispersion soy protein isolate applied by Hakoco Soy Food Co., Ltd., which uses low-temperature soybean meal as raw material to prepare protein curd by alkali extraction, degassing and acid precipitation, and then used. Protease, medium-temperature amylase, high-temperature amylase enzymatic hydrolysis of the isolated protein curd, after heating, enzyme digestion, sterilization, flashing, homogenization, spray drying treatment, low bitterness, fast dispersion, weak gelation Soy protein with good suspension stability.
  • Japanese Patent JP-A 2000-83595 discloses a method for improving the dispersibility of soy protein, which comprises adding and mixing an organic acid or a salt thereof and a calcium or magnesium ion of a divalent metal.
  • Japanese Patent JP-A-154 593 discloses a method of producing soy protein which comprises adding a fat or oil to an emulsified state before or after hydrolysis of the soy protein, followed by drying.
  • a fat or oil needs to be added. Therefore, the protein content of the soy protein product is low, and the stability of the product is affected.
  • substances containing oil or fat are not suitable for use in health foods.
  • Patent No. ZL201010136401.1 which is prepared by pre-pulverizing low-temperature defatted soybean meal and gelatin as raw materials, and mixing with deionized water at a water to material ratio of 5-20 (w/w). Heating to a temperature of 40 ⁇ 60 ° C, stirring for 20min ⁇ 30min so that the soybean meal water swelling, adding protease to enzymatic hydrolysis; centrifugation to remove the bottom residue, the protease supernatant, adjust the pH to 4 ⁇ 5, concentrated at 40-60 ° C to After the solid content reaches 40 ⁇ 60%, the temperature is kept for 2-6h, and the enzyme is inactivated for 10-20min at 85 ⁇ 95°C.
  • the sodium hydroxide is added to pH6-7, and spray-dried to obtain a highly dispersible soy protein isolate.
  • This patented process is simple and reliable, does not add non-protein components, can significantly improve the dispersion properties of soy protein, but introduces animal-derived gelatin.
  • the present invention aims to overcome the shortcomings of the above patents, and to provide a vegetable protein having good dispersing performance, no additives or other food ingredients, and a preparation method thereof.
  • the object of the present invention is to solve the above-mentioned deficiencies in the prior art, and to provide a highly dispersible vegetable protein and a preparation method thereof.
  • the object of the invention is achieved at least by one of the following technical solutions.
  • a method for preparing a highly dispersible vegetable protein comprises the steps of: mixing vegetable protein with 5-19 times by weight of water, adjusting pH of the solution after adding glutaminase, 7.0 ⁇ pH value ⁇ 8.0, 20-55 ° C After incubation for 0.5-24 h, the enzyme is incubated at 70-95 ° C for 5-30 min, and spray-dried to obtain a highly dispersible vegetable protein.
  • glutaminase is added while a protease is added.
  • the vegetable protein comprises one of soy protein, peanut protein, wheat gluten protein, oat protein, zein and rice protein.
  • glutaminase is derived from Bacillus amyloliquefaciens or a glutaminase derived from Amano Corporation of Japan.
  • Bacillus amyloliquefaciens is preserved in the General Microbiology Center of the China Microbial Culture Collection Management Committee, and the deposit number is CGMCC8425.
  • glutaminase is added in an amount of 0.001 GTU/g to 0.1 GTU/g of plant protein.
  • protease is one of an alkaline protease, a flavor protease, papain or pancreatin.
  • protease is added in an amount of from 2 U/g to 200 U/g of plant protein.
  • a highly dispersible vegetable protein produced by the preparation method according to any of the above.
  • the present invention has the following advantages and benefits:
  • the present invention discloses for the first time that a glutaminase and a protease are used together to catalyze a polymerization-enzymatic reaction of a plant protein to form a plant protein having high dispersibility.
  • the invention has the advantages of simple preparation process, less equipment investment, mild reaction condition, no residue of food additive, and the like, and has good industrialization prospect.
  • Adopt SB/T The activity of alkaline protease (novozymes), papain, trypsin and flavor protease was found to be between 200,000 IU/g and 300,000 IU/g.
  • glutaminase activity 1 ⁇ mol of glutamine is hydrolyzed to glutamic acid per minute as a unit of activity (1 GTU).
  • Dispersion performance 4 g of highly dispersible vegetable protein, 96 g of deionized water, prepared into a solution, stirred and dispersed for 2 min, and the uniformity of the solution was observed.
  • soy protein Mix 100g of soy protein with 5 times by weight of water, add 0.001GTU/g soy protein glutaminase, add 2U/g soy protein alkaline protease (novozymes), adjust the pH of the solution to 7.5, and keep it at 20 °C for 24h. After that, the enzyme was incubated at 70 ° C for 30 min, and spray-dried to obtain a highly dispersible vegetable protein No. 1.
  • soy protein with 5 times by weight of water, add 0.001 GTU/g of soy protein glutaminase (same as in Example 1), add 2 U/g of soy protein alkaline protease (novozymes), and adjust the pH of the solution separately. After incubation at 6.0 ° C, 6.5 and 6.8 for 24 h at 20 ° C, the enzyme was incubated at 70 ° C for 30 min, and spray-dried to obtain control plant protein No. 1, control plant protein No. 2 and control plant protein No. 3.
  • peanut protein 1000g was mixed with 19 times by weight of water, 0.1 GTU/g peanut protein glutaminase (Japan Amano glutaminase) was added, and 200 U/g peanut protein papain was added to adjust the pH of the solution to 7.9. After incubation at 55 ° C for 0.5 h, The enzyme was incubated at 95 ° C for 5 min, and spray-dried to obtain highly dispersible vegetable protein No. 2.
  • wheat gluten protein 200 g was mixed with 6 times by weight of water, and 0.01 GTU/g wheat gluten protein glutaminase (Japan Amano glutaminase) was added, and 1000 were added respectively.
  • U/g wheat gluten protein and 2000 U/g wheat gluten protein trypsin adjust the pH value of the solution to 7.8, heat at 35 ° C for 3 h, incubate at 90 ° C for 15 min to kill the enzyme, spray dry, and obtain control plant protein No. 5 and control plant protein. number 6.
  • oat protein 1 kg was mixed with 10 times by weight of water, 0.005 GTU/g of oat protein glutaminase (Japan Amano glutaminase) was added, and 10 U/g of oat protein flavor protease was added to adjust the pH of the solution to 7.5. After incubation at 30 ° C for 6 h, the enzyme was incubated at 85 ° C for 30 min, and spray-dried to obtain highly dispersible vegetable protein No. 4.
  • oat protein glutaminase Japanese Amano glutaminase

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  • Wood Science & Technology (AREA)
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  • Peptides Or Proteins (AREA)

Abstract

本发明公开了一种高分散性植物蛋白及其制备方法。该制备方法包括如下步骤：将植物蛋白与5-19倍重量水混合，添加谷氨酰胺酶和蛋白酶后，调节溶液pH值至7.0-8.0，20-55℃保温0.5-24h后，70-95℃保温5-30min灭酶，喷雾干燥，得高分散性植物蛋白。

Description

一种高分散性植物蛋白及其制备方法
技术领域
本发明涉及植物蛋白的加工技术领域，具体涉及一种高分散性植物蛋白及其制备方法。
背景技术
我国有丰富的植物蛋白资源，包括大豆、玉米、小麦、燕麦、大米等。近年来，植物蛋白因其具有天然、高营养价值和独特保健功能而日益受到青睐。然而，大部分植物蛋白溶解性较差，分散性不好，导致其应用范围受到了较大的限制。以大豆蛋白为例，我国的大豆分离蛋白产品基本上为高胶凝性的，仅限应用于灌肠类产品中，而针对于冲调类饮品的分散型功能性大豆蛋白基本依靠进口，这极大地限制了大豆蛋白在食品工业特别是植物蛋白饮料工业中的应用。
通常，商业大豆分离蛋白是脱脂豆粕粉经碱提、酸沉，然后经中和、灭菌，喷雾干燥制得，分散性差是限制大豆蛋白在冲调类蛋白食品中应用的一个主要原因。针对大豆蛋白分散性差的技术缺陷，国内外研究者作了较多的尝试。
中国专利200910146906.3公开了哈高科大豆食品有限责任公司申请的一种高分散性大豆分离蛋白的制备方法，以低温豆粕为原料，经过碱提、脱气、酸沉制备分离蛋白凝乳，然后使用中性蛋白酶、中温淀粉酶、高温淀粉酶对分离蛋白凝乳进行酶解，反应结束后经过加热灭酶、灭菌、闪蒸、均质、喷雾干燥处理得到苦味低、分散快、凝胶性弱、悬浮稳定性好的大豆蛋白。
日本专利JP-A2000-83595公开了一种改善大豆蛋白分散性的方法，其包括添加、混合有机酸或其盐以及二价金属钙或镁离子。
日本专利JP-AS-154593公开了一种制造大豆蛋白质的方法，其包括在大豆蛋白质水解之前或之后添加脂肪或油使之成为乳化状态，接着干燥。然而，为了分散大豆蛋白质，需要添加大量的脂肪或油，因此，大豆蛋白产品的蛋白质含量较低，且产品稳定性受到一定影响。此外，含有油或脂肪的物质不适合用于保健食品。
申请人前期公开了一种制造大豆蛋白质的方法（专利号ZL201010136401.1），以预粉碎的低温脱脂豆粕粉和明胶为原料，按水料比5~20（w/w）与去离子水混合；加热至温度为40~60℃，搅拌20min～30min使豆粕吸水膨胀，添加蛋白酶进行酶解；离心去除底部残渣，得蛋白酶解上清液，调pH值至4~5，在40-60℃浓缩至固形物含量达到40~60%后保温2-6h，85~95℃进行灭酶10～20min，加氢氧化钠调至pH6-7，喷雾干燥，得高分散性大豆分离蛋白。这一专利工艺简单可靠，不添加非蛋白组分，可显著提高了大豆蛋白的分散性能，但引入了动物来源的明胶。
本发明旨在克服上述专利的缺点，提供一种分散性能好、无添加剂或其他食品配料残留的植物蛋白及其制备方法。
发明内容
本发明的目的是为了解决目前现有技术中存在的上述不足，提供一种高分散性植物蛋白及其制备方法。
本发明的目的至少通过如下技术方案之一实现。
一种高分散性植物蛋白的制备方法，包括如下步骤：将植物蛋白与5-19倍重量水混合，添加谷氨酰胺酶后，调节溶液pH值，7.0≤pH值＜8.0，20-55℃保温0.5-24h后，70-95℃保温5-30min灭酶，喷雾干燥，得高分散性植物蛋白。
进一步实施的，所述添加谷氨酰胺酶的同时还添加蛋白酶。
进一步实施的，所述植物蛋白包括大豆蛋白、花生蛋白、小麦面筋蛋白、燕麦蛋白、玉米蛋白和大米蛋白中的一种。
进一步实施的，所述谷氨酰胺酶来源于解淀粉芽孢杆菌或来源于日本天野公司谷氨酰胺酶。
进一步实施的，所述解淀粉芽孢杆菌保存于中国微生物菌种保藏管理委员会普通微生物中心，保藏号为CGMCC8425。
进一步实施的，所述谷氨酰胺酶的添加量为0.001GTU/g-0.1GTU/g植物蛋白。
进一步实施的，所述蛋白酶为碱性蛋白酶、风味蛋白酶、木瓜蛋白酶或胰酶中的一种。
进一步实施的，所述蛋白酶的添加量为2U/g-200U/g植物蛋白。
由上述任一项所述制备方法制得的高分散性植物蛋白。
与现有技术相比，本发明具有如下优点和有益效果：
（1）本发明首次公开利用谷氨酰胺酶和蛋白酶共同催化植物蛋白质发生聚合-酶解反应，形成具有高分散性的植物蛋白。
（2）本发明具有制备工艺简单、设备投资少、反应条件温和、无食品添加剂残留等优点，具有较好的工业化前景。
具体实施方式
下面结合实施例对本发明的具体实施方式作进一步说明，但本发明的实施和保护范围不限于此。
涉及本发明效果的相关检测评价方法：
1、蛋白酶活力测定法 SB/T 10317-1999
采用SB/T 10317-1999测定发现碱性蛋白酶（novozymes公司）、木瓜蛋白酶、胰酶和风味蛋白酶的活力均在20万IU/g-30万IU/g。
2、谷氨酰胺酶活力的定义：每分钟将1μmol谷氨酰胺水解为谷氨酸为1个活力单位（1GTU）。
3、分散性能：制得的高分散性植物蛋白4g，去离子水96g，配制成溶液，搅拌分散2min，并观察溶液的均匀程度。
4、静置观察：把反应溶液稀释成蛋白质含量为0.5wt%的浓度放置在常温下，5min后记录溶液的沉淀情况。
实施例1
取出保藏的解淀粉芽孢杆菌SWJS22（Bacillus amyloliquefaciens SWJS22，CGMCC No. 8425）试管斜面，在无菌操作台中，刮取少许菌落，在中性酪蛋白平板上划线，于37℃恒温培养箱中培养24 h，再挑取单菌落转接到另一平板进行培养，如此重复3次，使菌株完全复壮。挑取一环已经在中性酪蛋白平板上活化三代的SWJS22菌株接入装液量为10 %的LB培养基（LB培养基由胰蛋白胨 10%，酵母抽提物0.2%，氯化钠10%，水78%组成）里面，在150 rpm，37℃下培养12 h，得种子液。
在麸皮：水=5:3（w/w），蔗糖酯SE-1170的添加量0.5%（w/w），解淀粉芽孢杆菌SWJS22种子液的接种量2.0%（v/w），37℃的条件下，固体发酵48 h，得谷氨酰胺酶，谷氨酰胺酶的酶活力为2.72GTU/g。
将100g大豆蛋白与5倍重量水混合，添加0.001GTU/g大豆蛋白的谷氨酰胺酶，添加2U/g大豆蛋白的碱性蛋白酶（novozymes公司），调节溶液pH值至7.5，20℃保温24h后，70℃保温30min灭酶，喷雾干燥，得高分散性植物蛋白1号。
对照实施例1
将100g大豆蛋白与5倍重量水混合，添加0.001GTU/g大豆蛋白的谷氨酰胺酶（同实施例1），添加2U/g大豆蛋白的碱性蛋白酶（novozymes公司），分别调节溶液pH值至6.0、6.5和6.8，20℃保温24h后，70℃保温30min灭酶，喷雾干燥，得对照植物蛋白1号、对照植物蛋白2号和对照植物蛋白3号。
实施例2
将1000g花生蛋白与19倍重量水混合，添加0.1GTU/g花生蛋白的谷氨酰胺酶（日本天野公司谷氨酰胺酶），添加200U/g花生蛋白的木瓜蛋白酶，调节溶液pH值至7.9，55℃保温0.5h后， 95℃保温5min灭酶，喷雾干燥，得高分散性植物蛋白2号。
对照实施例2
将1000g花生蛋白与19倍重量水混合，添加200U/g花生蛋白的木瓜蛋白酶，调节溶液pH值至9.0， 55℃保温0.5h后， 95℃保温5min灭酶，喷雾干燥，得对照植物蛋白4号。
实施例3
将200g小麦面筋蛋白与6倍重量水混合，添加0.01GTU/g小麦面筋蛋白的谷氨酰胺酶（日本天野公司谷氨酰胺酶），添加200U/g小麦面筋蛋白的胰酶，调节溶液pH值至7.8，45℃保温3h后，90℃保温15min灭酶，喷雾干燥，得高分散性植物蛋白3号。
对照实施例3
将200g小麦面筋蛋白与6倍重量水混合，添加0.01GTU/g小麦面筋蛋白的谷氨酰胺酶（日本天野公司谷氨酰胺酶），分别添加1000 U/g小麦面筋蛋白和2000U/g小麦面筋蛋白的胰酶，调节溶液pH值至7.8，45℃保温3h后，90℃保温15min灭酶，喷雾干燥，得对照植物蛋白5号和对照植物蛋白6号。
实施例4
将1kg燕麦蛋白与10倍重量水混合，添加0.005GTU/g燕麦蛋白的谷氨酰胺酶（日本天野公司谷氨酰胺酶），添加10U/g燕麦蛋白的风味蛋白酶，调节溶液pH值至7.5，30℃保温6h后，85℃保温30min灭酶，喷雾干燥，得高分散性植物蛋白4号。
实施例5
将2kg玉米蛋白与12倍重量水混合，添加0.015GTU/g玉米蛋白的谷氨酰胺酶（日本天野公司谷氨酰胺酶），添加30U/g玉米蛋白的碱性蛋白酶（novozymes公司），调节溶液pH值至7.0，40℃保温10h后， 95℃保温15min灭酶，喷雾干燥，得高分散性植物蛋白5号。
将实施例和对照实施例所制备的植物蛋白进行分散性和静置实验观察，结果见表1。
表 1 植物蛋白分散性和静置实验观察对比
编号 分散性能 5min 后静置观察
高分散性植物蛋白 1 号 分散性能好 无沉淀
对照植物蛋白 1 号 分散性能差，有结团 有沉淀
对照植物蛋白 2 号 分散性能差，有结团 有沉淀
对照植物蛋白 3 号 分散性能差，有结团 有沉淀
高分散性植物蛋白 2 号 分散性能好 无沉淀
对照植物蛋白 4 号 分散性能差，有结团 有大量沉淀
高分散性植物蛋白 3 号 分散性能好 无沉淀
对照植物蛋白 5 号 分散性能差，有结团 有大量沉淀
对照植物蛋白 6 号 分散性能差，有结团 有大量沉淀
高分散性植物蛋白 4 号 分散性能好 无沉淀
高分散性植物蛋白 5 号 分散性能好 无沉淀
由表 1 可见，采用本发明技术方案所制备的植物蛋白具有较好的分散性能， 5min 后静置观察无沉淀，而不添加谷氨酰胺酶（对照实施例 2 ）、或改变反应溶液的 pH 值（对照实施例 1 ）、或增加蛋白酶的添加量（对照实施例 3 ）均导致产品的分散性下降，静置产生沉淀。

Claims (9)

  1. 一种高分散性植物蛋白的制备方法，其特征在于，包括如下步骤：将植物蛋白与5-19倍重量水混合，添加谷氨酰胺酶后，调节溶液pH值，7.0≤pH值＜8.0，20-55℃保温0.5-24h后，70-95℃保温5-30min灭酶，喷雾干燥，得高分散性植物蛋白。
  2. 根据权利要求1所述的制备方法，其特征是所述添加谷氨酰胺酶的同时还添加蛋白酶。
  3. 根据权利要求1所述的一种高分散性植物蛋白的制备方法，其特征在于，所述植物蛋白包括大豆蛋白、花生蛋白、小麦面筋蛋白、燕麦蛋白、玉米蛋白和大米蛋白中的一种。
  4. 根据权利要求1所述的一种高分散性植物蛋白的制备方法，其特征在于，所述谷氨酰胺酶来源于解淀粉芽孢杆菌或来源于日本天野公司谷氨酰胺酶。
  5. 根据权利要求4所述的一种高分散性植物蛋白的制备方法，其特征在于，所述解淀粉芽孢杆菌保存于中国微生物菌种保藏管理委员会普通微生物中心，保藏号为CGMCC8425。
  6. 根据权利要求1所述的一种高分散性植物蛋白的制备方法，其特征在于，所述谷氨酰胺酶的添加量为0.001GTU/g-0.1GTU/g植物蛋白。
  7. 根据权利要求1所述的一种高分散性植物蛋白的制备方法，其特征在于，所述蛋白酶为碱性蛋白酶、风味蛋白酶、木瓜蛋白酶或胰酶中的一种。
  8. 根据权利要求1所述的一种高分散性植物蛋白的制备方法，其特征在于，所述蛋白酶的添加量为2U/g-200U/g植物蛋白。
  9. 由权利要求1~8任一项所述制备方法制得的高分散性植物蛋白。
PCT/CN2016/110210 2016-09-28 2016-12-15 一种高分散性植物蛋白及其制备方法 Ceased WO2018058801A1 (zh)

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